The Flower Sprout came from the inspiration behind a desire to create a Brussels sprout with a more subtle flavour which was versatile and looked great. The result – a brand new vegetable which looks a little like a tiny cabbage with green frilly leaves and streaks of purple.
Just 100g of Flower Sprouts contain double the amount of vitamin B6 the vitamin that helps us use and store energy from the food we eat and twice the amount of vitamin C than standard Brussels sprouts. Plus the
“double dose of vitamin E will fight toxins and provide a powerful antioxidant meaning they are good for the immune system”.
So here is my brand new flower sprout korma. The yummy way to eat them.
1 can of coconut milk
1 can of tinned tomatoes
250g flower sprouts
1 glove garlic
Ginger to taste
Oil or oil spray
2 tablespoons korma paste
And seasoning to taste
Simply fry the onion, garlic and ginger in oil until it’s brown, then add the Flower sprouts. Fry for a couple minutes before adding the coconut milk, tomatoes and korma paste. Mix all together, turn down the heat and let it simmer for 20mins.
I like it best served with brown rice nd a squeeze of lime. Let me know how you like it:)